About this wine
Vineyard and terroir
The fruit comes from selected hillside parcels in Ruffoli and Lamole, within Greve in Chianti, and Radda in Chianti. The vineyards range from 350 m to almost 700 m above sea level, allowing the blend to express several high-altitude Sangiovese environments.
Ruffoli’s lower vineyards, at roughly 350–400 m, stand on galestro-derived soils with a greater clay component, contributing weight and depth. Toward 550 m, the soils become lighter, more skeletal and better draining, favouring elegance and structure. Lamole lies close to 700 m and is characterised by predominantly sandy soils with clay and schist, associated with aromatic lift, lightness and refined structure. Cooler, rockier Radda, at about 450 m, has more galestro slate, pronounced day-to-night temperature changes and regular airflow; its fruit brings darker flavours, persistent, finely shaped tannins, vibrant acidity and ageing capacity.
The vineyards are farmed according to plant-based biodynamic principles and are certified organic and vegan. Each parcel is managed individually within the estate’s sustainable organic programme.
Grapes
100% Sangiovese. The wine has been the centrepiece of the estate’s production since its first vintage in 1974.
Vinification
More than 15 years of single-site vinification experience inform the final blend. Approximately sixty micro-vinifications are carried out each year so that individual parcels retain their identity before blending according to the character of the vintage.
Ageing
Total maturation is given as 24 months on the main wine page, including 12 months in French oak. For the 2022 vintage, individual Sangiovese lots matured for 14 months in fine- to extra-fine-grained oak: 225 L barriques, 500 L tonneaux and a proportion of larger vessels. The final blend was then assembled and aged in bottle for more than one year before release.
Technical data
The 2022 wine has 14% alcohol, pH 3.42, total acidity of 5.7 g/L and residual sugar below 1.0 g/L. Average vineyard yield was 30 hL/ha, and harvest ran from 9 September to 8 October. Production for that fact sheet was approximately 120,000 bottles.
Formats comprise 0.375 L, 0.75 L, 1.5 L Magnum, 3 L Double Magnum and 6 L Imperial; 6 L bottles are made only in exceptional vintages. Larger bottles are supplied in individual wooden cases.
Tasting profile
The 2023 is bright ruby red with violet highlights. Red cherry, plum and blood orange lead the aroma, joined by spice, cedar and rose petal. The palate is supple and medium-bodied, centred on juicy red fruit. Bright acidity and fine-grained tannins give definition and length, while graphite, forest floor and new leather add complexity. The finish is elegant, savoury and persistent.
Serving and pairing
Serve at 14–18 °C. The wine’s lively acidity works particularly well with tomato-based cooking, while its depth and savoury nuances accommodate richer, spicier and more complex dishes. Suggested pairings include pappa al pomodoro, ribollita, finocchiona and other Tuscan charcuterie, pappardelle with wild-boar ragù, mushroom risotto, Peking duck, butter chicken, beef tartare, chili con carne and semi-aged Pecorino.
Recommended stemware includes Riedel Extreme Riesling 4441/15, Riedel Extreme Cabernet 4441/0, Riedel Performance Cabernet 6884/0, Riedel Sommeliers Riesling Grand Cru 4400/15, Zalto Universal 11300 and Zalto Bordeaux 11200.
Vintage notes
The 2022 growing season brought extreme heat and drought. High-altitude conditions and restorative August rain helped the grapes reach optimal ripeness while retaining balanced acidity. The resulting Sangiovese combined concentrated flavour and aromatic complexity with vibrancy, elegance, depth and structure.
The 2023 tasting profile emphasises polished red fruit, bright acidity, fine-grained tannins and a persistent savoury finish.
Label / history
The first vintage was 1974. The label features a drawing by Bernardino Luino.